One of the first plant-based books I bought was The Complete Idiot’s Guide to Plant-Based Nutrition by written by Julieanna Hever. It answered all of my questions and became my go to reference guide as a waded through the plant-based waters.
Now Julieanna has her own show called “What Would Julieanna Do?” which airs on Veria Living TV. If you haven’t seen it yet be sure to check it out.
I’m honored to be able to feature 3 of Julieanna’s Plant-Based Thanksgiving recipes today. The first is Kale Salad with Maple Mustard Dressing, this was inspired by Chef AJs House Dressing. You can watch a video of Julianna making this salad at Viera Living TV. I’m also sharing recipes for Julieanna’s Fall Harvest Chowder and Stuffed Acorn Squash
Kale Salad with Maple Mustard DressingZest and juice of 2 lemons 1 [15-oz.] can cannellini beans, rinsed 1/4 cup tahini 1/4 cup stone-ground mustard 3 TB. Braggs Amino Acids (or wheat-free tamari or low-sodium soy sauce) 2 TB. 100% pure maple syrup 1/4 cup nutritional yeast flakes 1/2 cup water 1. Place all ingredients into blender and blend until smooth. 2. Serve over kale salad or any salad, vegetables, baked potatoes, steamed veggies, etc. Serves 4
Fall Harvest Chowder6 cups vegetable broth or water 1 small yellow onion, diced 3 celery stalks, diced 1 large carrot, peeled and diced 2 small zucchini, diced 1 (16-oz.) package frozen corn 2 small garnet yams, peeled and diced 4 bay leaves 2 tsp. dried thyme 4 cups fresh baby spinach leaves 1. Over medium-high heat, sauté onion, carrot, and celery in [1/2] cup vegetable broth until slightly browned, approximately 5-10 minutes. 2. Add remaining vegetables, broth or water, bay leaves, and thyme. Bring to a boil and reduce heat to medium-low. Simmer until vegetables are tender, about 30-40 minutes. 3. Remove bay leaves from soup and blend with immersion blender until mostly pureed. Add spinach leaves and turn off heat. Serve hot. Serves 8
Stuffed Acorn Squash4 medium-sized acorn squash, halved and seeded 1 medium yellow onion, diced 4 medium celery stalks, diced 4 medium carrots, diced 1/4 cup plus 3 3/4 water or vegetable broth 3/4 cup wild rice, cooked 3/4 cup brown rice, cooked 1 cup mushrooms, sliced 1 tsp. poultry seasoning 1/2 tsp. dried sage Ground black pepper to taste 1/2 cup fresh parsley, minced 1 cup raw walnuts or pecans, chopped (optional) 1. Preheat oven to 375°F. 2. Place squash halves, cut side down, on 1 or 2 deep baking sheets filled with an inch of water. Place in oven and bake for 30 minutes. When done, remove from oven, remove the water, and flip the squash so it is cut-side- up. 3. In a medium pot, sauté onions, carrots, and celery in 1/4 cup water or vegetable broth until slightly browned, approximately 5 minutes. Add wild rice, brown rice, mushrooms, poultry seasoning, sage, black pepper, and remaining water or vegetable broth. Bring to a boil on medium-high heat and then simmer on medium-low heat for 30-40 minutes or until all liquid is absorbed. Add parsley and walnuts and cook for 2 more minutes. Remove from heat. 4. Spoon rice mixture into each squash. Cover in foil and return to oven. Bake for 20-25 additional minutes, or until squash is tender. Serve warm. Serves 4
If you are planning a Thanksgiving Dinner I hope you consider Julieanna’s Plant-Based Thanksgiving recipes but leave some room, I’ll be sharing more Thanksgiving recipes and tips this week.